Gluten-Free Key Lime Pie
I’ve only made Key lime pie once before. It was, in a word, inedible. Seriously bad. Throw-it-in-the-trash-and-pretend-you-never-made-it bad. I’m blaming it on a recipe that called for using the lime rinds.
This is a slightly tweaked version of the recipe we used in my Professional Bakeshop Skills class. I used the scraps from the gluten-free graham crackers I made the other day for the crust.
I made this pie three days ago and Mark is still talking about it. One of our neighbors called last night just to tell me how good it was—and admitted he had eaten his wife’s slice too. Hopefully I’ve redeemed myself.
While looking through recipes for Key lime pie I came across a little history that I found interesting. The pie became possible after sweetened condensed milk was invented. Refrigeration wasn’t common, and fresh milk didn’t last long in Florida’s heat.
Originally the pie wasn’t baked at all. The acidity of the Key lime juice effectively “cooked” the eggs. You can still find recipes prepared this way, but today the pie is generally baked to reduce the risk associated with raw eggs.
The recipe and detailed instructions are at the end of this post. For this recipe you’ll need graham cracker crumbs, unsalted butter, cinnamon, eggs, cream of tartar, sweetened condensed milk and fresh Key limes. Looks like we have everything. Ready, set, bake…
Step-by-Step Process
Melt the butter over medium heat and remove it from the heat to cool slightly. Crush the graham crackers into fine crumbs using a food processor. I’m using my Cuisinart food processor from Costco. It’s a great piece of equipment and very easy to clean. If you don’t have one, simply place the crackers in a plastic bag and crush them with a rolling pin.
Combine the melted butter, graham cracker crumbs and cinnamon in a medium bowl. Stir until all of the crumbs are evenly moistened. Press the mixture into a 9-inch pie pan, covering the bottom and, if you like, the sides. The crust will settle slightly during baking. Bake for 15 minutes, then reduce the oven temperature to 325°F (163°C).
Whisk the egg yolks with the cream of tartar until frothy. The cream of tartar helps stabilize the yolks and adds volume. Juice the Key limes, then stir the sweetened condensed milk into the egg mixture. Whisk in the Key lime juice until completely combined.
Pour the filling into the prepared crust and bake for about 15 minutes, or until just set. Let the pie cool completely before refrigerating for at least an hour.
The pie isn’t green. If you see a bright green Key lime pie, it almost certainly contains food coloring. The finished color depends on your ingredients. The egg yolks I used happened to be darker than usual. I like serving each slice with a little unsweetened whipped cream to balance the sweetness.
Gluten-Free Key Lime Pie
A classic Key lime pie with a buttery gluten-free graham cracker crust and a smooth, tangy filling made with sweetened condensed milk and fresh Key lime juice.
Ingredients
- 1¾ cups gluten-free graham cracker crumbs
- 1 stick unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 3 large egg yolks
- ¼ teaspoon cream of tartar
- Two 14-ounce cans sweetened condensed milk
- ⅔ cup fresh Key lime juice
Instructions
- Preheat the oven to 350°F (177°C).
- Melt the butter over medium heat and let it cool slightly. Crush the graham crackers into fine crumbs.
- Mix together the butter, graham cracker crumbs and cinnamon. Press firmly into a 9-inch pie pan and bake for 15 minutes.
- Reduce the oven temperature to 325°F (163°C).
- Whisk the egg yolks with the cream of tartar until frothy.
- Stir the sweetened condensed milk into the egg mixture, then whisk in the Key lime juice until smooth.
- Pour the filling into the baked crust.
- Bake for approximately 15 minutes, or until the filling is just set.
- Cool completely, then refrigerate for at least 1 hour before serving.
Recipe Notes
- Fresh Key lime juice produces the best flavor, although bottled Key lime juice can be substituted.
- The filling should still have a slight wobble when removed from the oven; it will continue setting as it cools.
- Baking the filling helps reduce the food safety risks associated with raw eggs found in traditional no-bake versions.
- Serve chilled with lightly sweetened or unsweetened whipped cream.
- Store covered in the refrigerator for up to 3 days.
Adapted from Mangrove Mama’s.
Gluten-Free Key Lime Pie FAQs
Can I use regular limes?
Yes. The flavor will be slightly different, but the pie will still be delicious.
Why isn’t my pie green?
Authentic Key lime pie is naturally pale yellow. Bright green pies usually contain food coloring.
Can I make this ahead of time?
Yes. It actually tastes even better after chilling overnight.
Can I freeze Key lime pie?
Yes. Wrap it well and freeze for up to 1 month. Thaw overnight in the refrigerator.
Can I use a store-bought gluten-free crust?
Absolutely. It makes this recipe even quicker while remaining gluten-free.
How do I know when the filling is done?
The edges should be set while the center still jiggles slightly.
Why use cream of tartar?
It helps stabilize the egg yolks while they are whisked, creating a smoother filling.
Can this recipe be made with regular graham crackers?
Yes. If gluten isn’t a concern, standard graham crackers work perfectly.
What equipment do I need for this recipe?
Recommended equipment: Mixing bowl (opens Amazon in a new tab), Whisk (opens Amazon in a new tab), Rolling pin (opens Amazon in a new tab), Food processor (opens Amazon in a new tab), Pie plate (opens Amazon in a new tab).
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What is the estimated nutrition per serving?
Estimated nutrition per serving: Calories: 114 calories; Carbohydrates: 0.1 g; Protein: 2.2 g; Fat: 11.8 g; Saturated Fat: 7 g; Unsaturated Fat: 4.4 g; Trans Fat: 0.4 g; Cholesterol: 89 mg; Sodium: 25 mg; Fiber: 0 g; Sugar: 0.1 g.
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